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Carb-Conscious Inventor Tired Of Scooping Out Buns Develops Alternative

March 4, 2019: 12:00 AM EST
A California-based inventor who routinely scooped out the insides of hot dog buns and bagels to lower her carbohydrate intake has designed a bun that sidesteps the problem. Dubbed “Hollows,” the gluten-free buns – a bagel/pretzel hybrid – retain the texture and taste of bread but with far fewer carbs. The “guilt-free” concoctions can be eaten plain or topped with anything from sea salt to poppy seeds to crushed pistachios, and more. According to InventHelp, the recipe is available for licensing or sale to manufacturers or marketers.[Image Credit: © WikimediaImages from Pixabay]
"InventHelp Inventor Develops Hot-Dog/Hamburger Bun for Carb-Conscious Consumers (SDB-1354)", PR Newswire, March 04, 2019, © PR Newswire Association LLC
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